Copycat Whole Foods Salmon Dip

Every time Daniel and I go to Whole Foods we immediately check for samples of their delicious smoked salmon spread. It’s creamy, zesty and oh so expensive.

Not in our budget.

So, I created my own version at home! The ingredients are not identical but it satisfies just the same. The thing I love about this dip is that it’s quick and easy to make yet sophisticated enough to serve at a sit-down dinner party. My sister Karen made this recipe for her husband’s boss and he LOVED it. Just sayin’. If you need to impress someone . . .

Disclaimer: Although I call this a recipe, these amounts are more like guidelines. My proportions are slightly different each time, I just try to keep the ratios roughly the same.

YIELD: 3-4 Servings

PREP: 3 hrs 20 mins

COOK: 20 mins

READY IN: 3 hrs 40 mins

Every time Daniel and I go to Whole Foods we immediately check for samples of their delicious smoked salmon spread. It’s creamy, …

Ingredients

Instructions

Several hours before dinner, cook fillets at 350 degrees for 10 – 20 minutes depending on thickness. It’s important not to overcook the fillets or the spread will be dry. If they do get a little tough, just add more mayo to the mix.

Place cooked fillets in fridge.

If you have a food processor: When the salmon fillets are cool, peel the skin off, break them up and drop them into your food processor.

Add the dill, onion, lemon juice, pepper and 3/4 of the mayo.

Blend until creamy and then taste. Make adjustments as needed (more mayo, lemon juice, etc.)

To make without a food processor: When the salmon fillets are cool, peel the skin off, break them up and drop them into a bowl. Finely mince the dill and onion and add.

Add lemon juice, pepper, and 3/4 of the mayo and stir until well-blended.

Taste and make adjustments as needed (more mayo, lemon juice, etc.)

CUISINE: AmericanCOURSE: AppetizerSKILL LEVEL: Beginner

We serve with Whole Foods’ Cracked-Pepper Water Crackers or homemade crackers, but just about anything will work. Enjoy!

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About Heather

Hi, I'm Mommypotamus. My mission is to help you put delicious, healthy meals on the table, find effective natural remedies for common complaints, make your own fuss-free personal care and home products, and save time and money in the process.

Hi Christy, Bithell is a berry farm. They have a supplier that delivers once a year and we order through them. I don’t think they are delivering again this year, but you could check with them to make sure.

Loved the recipe, and it is reinvigorating my enthusiasm to try the mayo (which I wanted to try a year ago and just never did). So you say sunflower oil? The recipe says sesame oil (refined). I just want to double-check because I really, really want to like this recipe, and I am afraid if I don’t, I won’t ever make it again. (And did you use the stick blender?) Thanks for your post, Heather. As always, a pleasure to read!

Jolee – I have been meaning to post my mayo recipe, but since we can’t eat mayo for a few weeks I just haven’t gotten around to it. Our favorite oil blend is 50% coconut oil and 50% olive oil. The coconut oil should probably not be extra virgin because it is too coconutty (not a word, I know). It’s mildly sweet and we LOVE IT. I make mine in a food processor. Follow Kelly’s instructions all the way to the oil part, then just switch out the oils and make sure to pour it in PAINSTAKINGLY SLOWLY. It should turn out super creamy. Let me know how it goes!

I’m thinking that for a simpler prep, this would also work with good quality canned salmon, like Costco’s canned wild Alaskan sockeye. Wouldn’t use canned pink salmon, though, for something special like this.

Growing up near the water in Washington state, my grandmother’s go-to family dinner was salmon- she’d bake it in the oven with a dressing of mayonnaise, lemon, and dill! I love making this for my family, as they love the recipe! Its so funny how similar these two recipes are- so excited to see it in a different form- how fun!

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